Tuesday, October 14, 2014

My Current Favorite Cold Front Meal

We had a little cold front blow in yesterday and I'm currently cozied up in my jeans, tee, and blardigan.  I heard it was woven by angels and I had to splurge after my friend, Kara, showed me hers.  Oh my.  It's all it's cracked up to be and then some.  But I digress.  Our family up north thinks we're funny when we say it's cold here.  This cold front will bring us lows in the 70's and highs in the 80's and let me tell you...that's cold enough for me :)  My Texas blood goes into shock when the temps dip below 70.  

The best thing about these "cold fronts" are enjoying warm weather meals.  Meals that just don't bode well with the sweltering heat and 100 degree evenings.  Soups are one of my most favorite "cold weather" meals.  I like soups just as much as I love pasta, so when I found this recipe that combined the two I knew it had to make it's way into our dinner plans.  It seems like most of my recipes lately have been from Damn Delicious, but I can't help it.  Everything I've tried from her has been amazing!!!  And this one is a perfect cold front meal!  


1 TBSP. olive oil
4 cloves garlic, minced
1 onion, diced
5 1/2 cups chicken broth {3 cans}
1 {14 oz.} can petite diced tomatoes, undrained
1 {14 oz.}can Italian style diced tomatoes {basil, oregano, garlic}
1 {20 oz.} pkg. cheese stuffed tortellini {refrigerated}
1 tsp. dried basil
1 tsp. dried oregano
2 bay leaves
1 pkg. baby spinach
kosher salt & pepper, to taste
shredded parmesan, to taste

This is one of the easiest meals to make.  If you're into fast, easy, and delicious...and who isn't?!?!?...then you seriously need to consider adding this to your menu!!

First up, grab a large stock pot or dutch oven.  Let's heat the olive oil over medium/high heat.  Add the garlic and onion and cook for about 2-3 minutes or until the onions are a little translucent.  

Now add the broth, diced tomatoes, spices, and bay leaves.  Whisk the mixture and then toss in the tortellini making sure to stir well to coat.  You can season with salt and pepper if you so desire.  

Bring the mixture to a boil, reduce heat, and continue to simmer until the tortellini is cooked through. Add the baby spinach and cook until it's wilted.

Ladle yourself a serving and top it all off with a little bit of freshly shredded parmesan.

As you can see, I modified the recipe just a bit so that we'd have enough for leftovers for the week and I really wanted to use up the last of the diced tomatoes I had on hand.  
Mr. Spouse gleefully exclaimed that this is his new favorite soup.  I would have to agree that this one is right up there for me, too.  Truly one of the most delicious "cold front" meals I've made in a long time!!!!


  1. Yum!! I have had a version of this in the back of my mind for quite a few weeks- I will have to try your version!


    1. I want your version!!! I'm always looking for new recipes!!!

  2. This looks sooo good. Plus, it'll be even better for our truly cold Indiana evenings ;)

    1. Hahahaha!!!! So true, Jodi!!! The Indiana in my husband would have to agree with you!!! ;)

  3. Currently watching you on House Hunters, seeing someone I" know" is so strange lol.